SULFUR-COMPOUNDS IN RELATION TO CHEDDAR CHEESE FLAVOR

被引：63

作者：

MANNING, DJ ^{[1
]}

机构：

[1] NATL INST RES DAIRYING,SHINFIELD,READING RG2 9AT,ENGLAND

来源：

JOURNAL OF DAIRY RESEARCH | 1974年 / 41卷 / 01期

关键词：

D O I：

10.1017/S0022029900014941

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：81 / 87

页数：7

共 13 条

[1]

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[2]

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PATTON, S ;

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[4]

KRISTOFFERSEN T, 1966, 17 INT DAIR C D, P297

[5]

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[7] EXPERIMENTS IN CHEESEMAKING WITHOUT STARTER [J].

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[8] ANALYSIS OF VOLATILE SUBSTANCES ASSOCIATED WITH CHEDDAR-CHEESE AROMA [J].

MANNING, DJ ;

ROBINSON, HM .

JOURNAL OF DAIRY RESEARCH, 1973, 40 (01) :63-75

[9] NEUTRAL VOLATILES IN CHEDDAR CHEESE MADE ASEPTICALLY WITH AND WITHOUT STARTER CULTURE [J].

MCGUGAN, WA ;

HOWSAM, SG ;

ELLIOTT, JA ;

EMMONS, DB .

JOURNAL OF DAIRY RESEARCH, 1968, 35 (02) :237-+

[10] VOLATILE ACIDS AND AROMA OF CHEDDAR CHEESE [J].

PATTON, S .

JOURNAL OF DAIRY SCIENCE, 1963, 46 (08) :856-&

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